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Spinach and Eggplant Lasagna

1 T. olive oil
1 clove garlic, minced
1 medium eggplant, diced
20 ounces spinach, frozen, defrosted
8 cups tomato sauce
1 pound lasagna noodles

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Saute
the garlic for 2 minutes, then add the eggplant and stir. Cover
the frying pan and cook until the eggplant is just tender, about
5 to 7 minutes. Cover the bottom of a 9 X 12-inch baking pan with
2 cups of the tomato sauce, then cover the tomato sauce with 4 or
5 uncooked noodles. Cover this with a thin layer of sauce, then
add the cooked eggplant and another thin layer of sauce. Add another
layer of noodles followed by a thin layer of sauce, then add the
spinach and another thin layer of sauce. Add the remaining noodles
and sauce. Cover tightly with foil and bake for 45 to 50 minutes.
Noodles are done when they can be pierced with a fork.

(This was meant to be a vegan lasagna, but I always put cheese on
the top too)


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